Lanzarote's bilingual magazine

Summertime paella

It’s summer on a plate with a dash of the seaside and beach bar… It’s a national treasure, but unlike tortilla and gazpacho, it seems to be the most misunderstood dish in Spanish cuisine.

Summer wouldn’t be complete without paella. There’s endless debate about what constitutes ‘real’ paella versus ‘rice with added stuff’ and if there is such a thing as a summer or winter version. The truth is, you can enjoy paella year-round. But when the heat arrives, it becomes the star of gatherings with family and friends, prepared at home, in the countryside, or at those charming beach bars.


  • 500 g bomba rice (round-grain)
  • ½ red pepper
  • ½ green pepper
  • Fresh parsley
  • 1 ripe tomato
  • 1 onion
  • 1 clove garlic
  • Olive oil
  • Salt
  • 2 litres water
  • Saffron threads
  • 300 g monkfish (or other white fish)
  • 250 g mussels
  • 150 g squid rings
  • 150 g prawns
  • 150 g langoustines

Ñora Sauce

  • 3 ñora peppers (dried red peppers)
  • Pinch of saffron threads
  • 1 tablespoon paprika
  • 1 clove garlic
  • 3 ripe tomatoes


Get all your ingredients ready before you begin. Poach the monkfish and mussels in a separate pan. In your paella dish, heat the olive oil and sauté the chopped onion, garlic and sliced peppers. Next, add the squid rings and brown them slightly. Then, add the diced tomatoes and cook for a few minutes to let the flavours blend and the mixture thicken.

To make the ñora sauce, finely chop the ñora peppers, then sauté them with the saffron, paprika, and garlic. Grind the mixture in a mortar and pestle. Finally, add finely chopped tomatoes and grind again until smooth.

Next, add the bomba rice to the paella dish along with the vegetables. Mix well and drizzle with a few spoonfuls of the ñora sauce. Carefully pour in the boiling fish broth. Now, add the prawns and langoustines. Cook for 5 minutes on high heat, then reduce heat to low and simmer for a further 15 minutes. After that, stir in the mussels and saffron threads. Try to resist the urge to stir constantly and let it cook undisturbed for that perfect, slightly crispy bottom. Once the broth is absorbed and the rice is cooked through, remove from the heat and allow to rest for 5 minutes before serving.


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